6 cups Daisy All-Purpose Flour
3 teaspoons baking powder
2 cups butter
2 cups sugar
2 teaspoon vanilla extract or a flavoring
1 teaspoon salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Place a glob of cookie dough between two sheets of parchment paper. Christina Maser's Sour Cherry Marmalade
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and put it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all.
Chill the dough about 1 hour until firm.
Scoop out balls of desired size. Make an indentation by pressing into each ball with a dowel or any round instrument found in your kitchen. Fill with jam pressed from a pastry bag.
Bake on an ungreased baking sheet at 350° F for 8-10 minutes or until just beginning to turn brown around the edges.
This recipe can make up to 5 dozen 3” cookies. They store well.
The basic dough for this recipe comes from the versatile “Plain Jane Cookies” recipe that we use over and over again, modifying it for the occasion. This recipe also creates a cookie that lasts well; we can store them, take them to conferences, use them as samples as the season or the occasion demands.
For more recipes or to send us your recipes, go to www.DaisyFlour.com.
Daisy 100% organic flours are milled by McGeary Organics, Lancaster, Pennsylvania.
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